Researchers at Chalmers University of Technology in Göteborg have developed a new, sensory based model system for testing factors giving rancid taste in fish.
Researchers at Norwegian Institute of Fisheries Research and Aquaculture are investigating how desalted cod products may become safe by hurdle technology.
Listeria monocytogenes is the pathogenic bacterium responsible for listeriosis, which is a food-borne disease. Listeriosis is generally associated with a high mortality rate (20-40%). Populations at greatest risk are pregnant women, newborn infants, the elderly and people with a weak immune system.
One of the objectives in project 4.4. CONSUMERPRODUCTS of SEAFOODplus is to develop innovative functional seafood products from farmed fish, containing health-promoting compounds. It is the aim to study the possibilities to incorporate Se-(alkyl)selenocysteine from vegetable origin via dietary modul...
